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Cooking Together Cambodian Recipes – Lab Moo; Fish Amok; Stir-Fry;

Cooking Together Cambodian Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

Lab Moo – Starter

Ingredients:

  • – 200 grams Pork mince
  • – 1 small red onion (shallot) sliced
  • – 1 teaspoon sliced lemon grass
  • – 5 fresh mint leaves
  • – 1 tablespoon spring onion sliced
  • – 1 tablespoon freshly chopped coriander
  • – 2 tablespoons fish sauce
  • – 2 tablespoons lime juice
  • – 2 tablespoons toasted crushed rice
  • – 1 tablespoon chilli

Method:

  1. Cook the pork mince in water till it turns white then seal by stir-frying for 3-5 minutes till no pink flesh.
  2. Remove from heat and season with lime juice fish sauce and herbs.
  3. Serve with salad.

TIP

  1. Toast the rice in a dry pan taking care not to burn (nice and brown only)
  2. Do not crush to a powder crush it only roughly.

Papaya Salad – Starter

Ingredients:

  1. 40 grams fine bean break in half
  2. 20 grams white cabbage shredded
  3. 120 grams green papaya grated
  4. 30 grams carrot grated
  5. 3 cherry tomatoes cut in half
  6. 3 clove garlic crushed
  7. 1-2 chilli
  8. 15 grams peanut or cashew nut
  9. 1 tablespoon palm sugar
  10. 1 tablespoon fish sauce
  11. 1 teaspoon tamarind juice
  12. 1 lime juiced

Method:

  1. Som tom dressing

    Mix the sugar, fish sauce, tamarind, lime juice in a bowl and set aside

    Crush the garlic and chilli combine with papaya, white cabbage tomato, fine bean and grated carrot.

    Pour the salad dressing over the salad mix

    Garnish with the nuts

    Serve with salad leaf

Fish Amok – Main

Ingredients:

  • 500 grams of white fish goby, snakehead or catfish preferable; or snapper, whiting, cod, perch, skinned, boned and thinly sliced
  • 3 tbsp yellow kroeung herb/spice paste
  • 2 dried red chillies soaked in water until soft, seeded and drained or a tsp of red chilli paste
  • 1 tbsp fish sauce
  • 1 tsp shrimp paste
  • 2 tsp palm sugar
  • ½ cup first press coconut milk or tinned coconut cream
  • 2 eggs beaten
  • 1 pinch of salt
  • ¼ cup Chinese leaf, shredded

Garnish

  • 1 tbsp first press coconut milk or tinned coconut cream
  • 1 tsp kaffir lime zest or finely sliced lime leaves
  • 1 medium sized red chilli or red capsicum finely sliced

Method:

  1. Combine the kroeung, fish and other ingredients, but not the noni leaves. To taste chunks of fish only lightly combine, but for a smooth texture, desirable by some cooks, combine well by stirring vigorously with a wooden spoon or spatula.
  2. Test your level of seasoning by frying a spoon of the mixture (or zapping it in the microwave). It should be well balanced and taste a little fishy, a little salty, slightly sweet, a tad spicy, and rich and creamy. Adjust as necessary by adding a pinch of salt or sugar, fish sauce, or even a little chilli.
  3. Place a few Chinese leaves on the bottom of your ramikens, coconut shell or banana leaf baskets.
  4. Add the curry mixture to each ramiken/coconut shell/banana leaf basket and fill almost to the top. Use a spoon or spatula to flatten the mixture out, drizzle a teaspoon of coconut cream and sprinkle some finely sliced kaffir lime leaves on top. Save some for a final garnish.
  5. Steam for 20-30 minutes then check. The fish amok should be cooked through and firm to touch but still retain a moistness. It should not be dry. When it’s almost done add the rest of the coconut cream on the top and steam for a few more minutes.
  6. Garnish with the remaining kaffir lime leaf slices and finely sliced red chillies or red capsicum if you don’t like chilli.
  7. Serve immediately at the centre of the table with rice on each guest’s plate and they can help themselves as they might a curry if eating family style. If you’ve made smaller individual portions for each guests then serve rice at the centre of the table or in small dishes on the side.

Steamed Mushroom Amok (V) – Main

Ingredients Serves 4

  1. 500grams king oyster mushroom (blended to a paste)
  2. 2-3 tablespoon gochujang paste
  3. 1 tablespoon light soy sauce
  4. 1 tablespoon sugar (optional)
  5. ½ cup coconut milk
  6. 2 tablespoon corn flour
  7. 2 tablespoon rice flour
  8. 1 teaspoon all-purpose savoury seasoning powder (optional)
  9. ÂĽ cup Chinese leaf shredded

GARNISH

  1. 1 tablespoon coconut milk
  2. 1 teaspoon kafir lime zest or finely sliced lime leaves
  3. 1 medium sized red chilli finely chopped

Method

  1. Blend the mushrooms in a mixer with the gochujang paste and blend to form a smooth curry paste
  2. add to a mixing bowl with the light soy sauce coconut milk corn flour rice flour and seasoning powder
  3. Test the level of seasoning by frying a spoonful to taste
  4. Place a few Chinese leaf on the bottom of a ramekin add the smooth curry paste to each ramekin fill to the top flatten on the top
  5. Drizzle a teaspoonful of coconut milk and sprinkle some finely sliced kafir lime leaf over
  6. Steam for 20-30 minutes
  7. Garnish with the remaining kafer lime and sliced red chilli
  8. serve with boiled rice

Steamed Amok Mushroom – Main Alternative

Ingredients:

  • 500grams king oyster mushroom (blended to a paste)
  • 2-3 tablespoon kroeung paste
  • 1 tablespoon light soy sauce
  • 1 tablespoon sugar (optional)
  • ½ cup coconut milk
  • 2 tablespoon corn flour
  • 2 tablespoon rice flour
  • 1 teaspoon all-purpose savoury seasoning powder (optional)
  • ÂĽ cup Chinese leaf shredded

Garnish:

  • 1 tablespoon coconut milk
  • 1 teaspoon kafir lime zest or finely sliced lime leaves
  • 1 medium sized red chilli finely chopped

Method

  1. Blend the mushrooms in a mixer with the Kroeung paste and blend to form a smooth curry paste.
  2. Add to a mixing bowl with the light soy sauce coconut milk corn flour rice flour and seasoning powder.
  3. Test the level of seasoning by frying a spoonful to taste.
  4. Place a few Chinese leaf on the bottom of a ramekin add the smooth curry paste to each ramekin fill to the top flatten on the top.
  5. Drizzle a teaspoonful of coconut milk and sprinkle some finely sliced kafir lime leaf over.
  6. Steam for 20-30 minutes.
  7. Garnish with the remaining kafer lime and sliced red chilli.
  8. Serve with boiled rice.

Char Kroeng Curry Paste – Main

Ingredients:

  • 2 sticks of lemon grass
  • 2 shallots
  • 5 slices fresh galangal
  • ½ teaspoon turmeric powder
  • 4 peeled garlic cloves
  • 3 Kafer lime leaves (fresh or frozen)

Method:

  1. Blend all ingredients to a smooth paste.

Lemongrass Chicken Stir-Fry (Cha Kroeung Sach Moan) – Main

Ingredients:

  • – 2 lemon grass sticks
  • – 2 shallots chopped
  • – 5 slices galangal
  • – ½ teaspoon turmeric powder
  • – 4 garlic cloves peeled
  • – 3 kafir lime leaves

 For the Stir-Fry:

  • – 2 tablespoons coconut oil
  • – ½ onion chopped
  • – 2 chicken breast cut into mouth sized pieces
  • – 1 teaspoon sugar
  • – 1 teaspoon shrimp paste
  • – 1 tablespoon fish sauce
  • – 1 tablespoon tamarind concentrate
  • – 1 cup Thai Basil
  • – ÂĽ teaspoon white pepper
  • – salt
  • – 1 lime cut in half
  • – 2 thai chillies

Method:

  1. Blend  the lemongrass, shallots, galangal, turmeric, garlic and kafir together in a mortar or food processor to a smooth paste.

For the stir fry:

  1. Heat the oil in a wok over medium heat add the onion and fry till soft.
  2. Add the kreoung paste you have beleded and stir-fry together for 2 minutes.
  3. Add the chicken, sugar and shrimp paste and continue to stir-fry for 4 -5 until chicken is cooked through.
  4. Add the tamarind, thai basil, chillies, a dash of white pepperand a ;little salt to taste.
  5. Remove from the heat squeeze one half of the lime over and serve with rice.

Use the link above to explore the Food Sorcery favourite dessert recipes

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